Title: Sous Chef 
Reports to: Executive Chef, General Manager,  and Culinary Director(s) of Operations

Position Objective: The Sous Chef is responsible for assisting in the development, cost management, production, and execution of all site menus as well the hiring, scheduling, and professional development of all staff within their assigned department.

Essential Duties and Responsibilities:

• Coordinating with the Executive Chef
• Controlling property costing, consistency & quality
• Coordinating with front of house staff to ensure guest expectations are exceeded
• Developing & Implementing new recipes/procedures as needed
• Enforcing all labor laws (federal, state and local)
• Ensure kitchen and employees meet state and local requirementsfor certification and sanitation. Enforce new CDC guidelines for PPE and sanitation.
• Executing the role of expeditor effectively and efficiently, being able to train others with the same standards.
• Maintain a clean, organized, and safe kitchen.
• Managing costs of goods sold
• Liaison and coordinate with the Kitchen Manager, Executive Chef, and Director of Culinary Operations.
• Training and developing kitchen staff
• Serve as a role model, lead by example and demonstrate professionalism.
• Overseeing monthly inventory kitchen goods and products
• Manage all kitchen staff, delegate appropriately to culinary management as needed. Maintain positive relationships and collaboration with the culinary team.
• Maintain positive relationships with local community organizations, media, and charitable causes.
• Mastering of all software (Toast, Schedulefly, R365, Paycom)
• Costing and Development of Menu
• Monitors and maintains line plating and quality
• Utilize labor effectively to meet budgets
• Work with Management on Staff Knowledge and Training

*This role requires the following certifications:

• Food Manager
• Allergen Training

*May perform other duties as they arise
*Must be able to lift 40 lbs and stand for extended periods of time

Land and Sea Dept. supports a healthy work life balance. For full transparency, we do however expect all of our salaried leaders to fulfill the expectation of a minimum of 50 hours a week, within a minimum of 5 work days on average. We acknowledge that some weeks might require less attention by our leaders and support them to balance their lives as needed. In turn we acknowledge that some weeks might require significant attention by our leaders and we expect them to support their properties by acknowledging the same.

Land and Sea Dept. is committed to maintaining our diverse and inclusive workforce and all applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.  

Our company is family friendly and sincerely values a proper work-life balance, offering the accommodations and flexibility our workforce community enjoys and requires. LGBTQA+ individuals and BIPOC strongly encouraged to apply, as we are forever striving to make our environment inclusive and supportive.More detail about Dicey's Pizza & Tavern - Nashville part of Land and Sea Dept., please visit